Serves4
- Active time:10 min
- Start to finish:30 min
The broiled disks of polenta in this dish bring to mind an extra-delicious version of johnnycakes, topped with a hearty, savory ragout that's ready before you know it.
December 2007
-
2
lb
precooked polenta (in a tube), cut into 4 (1/2-inch-thick) rounds
-
1/3
cup
grated parmesan
-
2
tablespoons
olive oil, divided
-
1
lb
sweet Italian sausage, casing removed
-
1/2
lb
mixed sliced fresh wild mushrooms
-
1/2
cup
dry red wine
-
1 1 /2
cups
bottled marinara sauce
-
Accompaniment:
grated parmesan
-
Preheat broiler.
-
Broil polenta rounds on a lightly oiled large heavy baking sheet 3 to 4 inches from heat until lightly browned in spots, about 7 minutes. Turn rounds over and sprinkle with cheese, then broil until polenta is golden in spots and cheese is melted, about 7 minutes more.
-
Meanwhile, heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then cook sausage, breaking up lumps, until just cooked through, about 4 minutes. Transfer to a bowl.
-
Heat remaining tablespoon oil in skillet over medium heat until it shimmers, then cook mushrooms, stirring occasionally, until softened, about 3 minutes. Add wine and boil, scraping up any brown bits, until reduced by about half, about 2 minutes. Stir in sausage and tomato sauce and simmer, stirring occasionally, 5 minutes. Season with salt.
-
Serve ragout spooned over polenta.
